Panna Cotta is my dessert for this summer. We had it in the Dolomites and really loved it. I made it for the first time this week. So easy.
In searching for a recipe, it seemed that there are two types. Ones made with a combination of milk and cream or ones made with cream and some type of 'tangy' milk such as buttermilk, sour cream, creme fraiche or even yogurt. From other threads, I know that buttermilk is not available in Italy so that now makes me curious about the typical ingredients used in Italy for Panna Cotta. I'm guessing that using 'tangy' milk is not typical in Italy.
Would anyone care to share their recipe? I made a buttermilk version since I wanted it lighter. I topped it with a mixture of raspberries and blueberries flavored with some chambord.
Posts: 7716 | Location: Edmonds, WA | Registered: 25 October 2001
Panna cotta belngs to that family of deserts that include "Latte in piedi", crème caramel, crème brulée and many more, but its characteristi is that it is made with cream only. No milk of sorts. It must be fat, it must be creamy and this creamy characteristic is due to its fatness (obviously it is usually served in very small portions ^_^). The following is the recipe my family uses. For some terms you will have to wait for someone with the right english words, because I wouldn't know how to translate "colla di pesce" in English ^_^
800 g fresh cream 1 "stecca di vaniglia" 3/4 spoonfuls of sugar 4 "fogli di colla di pesce"
I warm the cream with sugar and vanille in a small pot until they start boiling, than I add the "colla di pesce" that has been previously soaking in cold water. I boil for 4-5 minutes more. I take off the vanille and pour the cream in a mould. When it's cool enough, i transfer it into the frigde. You can serve this cream with some caramelized sugar, with a chocolate or coffee cream, with marmelade. Sometimes, instead of the vainile, I use cinnamon, that give it a different flavor.
Alice Twain -- – Che peccato, signora: lei ha partorito e suo marito non c’era. – Oh, se è per quello non c’era nemmeno quando sono rimasta incinta! Leo Ortolani, Rat Man, “Il primogenito”
Thanks Alice. Sounds wonderful. The one I made this morning is made similarly. Fogli di Colla di pesce is called gelatin (gelatina animale) here in the US. It is sold in a powder that is dissolved for cold water. It must be sold in 'sheets' in Italy instead.
I do not like crème brulée. It is too heavy of a dessert, but I like Panna cotta. I think I find the egg to heavy after a meal.
Thanks again. - marta
Posts: 7716 | Location: Edmonds, WA | Registered: 25 October 2001
quote:Originally posted by Marta: Fogli di Colla di pesce is called gelatin (gelatina animale) here in the US. It is sold in a powder that is dissolved for cold water. It must be sold in 'sheets' in Italy instead.
I think there is also a difference in composition beteween the two, since colla di pesce is basically made out of fish (pesce) while the powdered gelatin (that exists also here in Italy) is made out of "carniccio" (the meat that is left on the bones and skin of animals after butchering). Yet, once the right amount of gelatin is found, I think it can work as a substitute for colla di pesce.
Alice Twain -- – Che peccato, signora: lei ha partorito e suo marito non c’era. – Oh, se è per quello non c’era nemmeno quando sono rimasta incinta! Leo Ortolani, Rat Man, “Il primogenito”
There are kosher/vegetarian gelatin substittues on the market that would probably also work as a substitute if you didn't want to use the "meat" version.
Posts: 15365 | Location: Casa dei Cerrbiati, NJ, USA | Registered: 16 June 2001
Hi Marta- panna cotta is my new favorite dessert this summer, too! I can't believe how simple it is to make...
I have come to base my recipe on THIS ONE, coming via Faith Willinger. I use a tad less gelatin though. I have also been topping it with strawberries macerated with saba, and pepper (the secret ingredient, if you ask me!).
Now, you all might think this next bit is a bit nutty, so disregard at will. I bought some Splenda awhile back to try out. (I'm not a low-cal freak, but I have sugar on my cereal every morning and thought I might not need that carb overload- but I digress...). Anyhow, this stuff is a reformulated sugar, with this really "fluffy" texture. To cut to the chase, I tried it out in the panna cotta recipe- it turned out deliciously tasty, and incredibly light in texture! I was really sold. Mmmm, perhaps I'll whip some up this weekend!
quote:Originally posted by ktravers: I have also been topping it with strawberries macerated with saba, and pepper (the secret ingredient, if you ask me!).
Mumble, mumble... Some _real_ aceto balsamico?
Alice Twain -- – Che peccato, signora: lei ha partorito e suo marito non c’era. – Oh, se è per quello non c’era nemmeno quando sono rimasta incinta! Leo Ortolani, Rat Man, “Il primogenito”
[QUOTE]Originally posted by Alice Twain: Mumble, mumble... Some _real_ aceto balsamico? QUOTE]
Indeed, true aceto balsamico is tasty in this recipe, as well. I've tried it both ways, though, and just happen to prefer the saba-soaked strawberries over the panna cotta, as opposed to the balsamic-soaked ones.
(Understand that I'm all for just pouring some balsamic over strawberries and eating them on their own. Frankly, I've been known to pour myself a wee cordial of the good stuff from time to time- something saba would be entirely inappropriate for of course!)
quote:Originally posted by ktravers: just happen to prefer the saba-soaked strawberries over the panna cotta, as opposed to the balsamic-soaked ones.[/QUOTING]
Actually I was thinking of just dropping a few drops (real aceto balsamico can only be used in drops by average income people).
Alice Twain -- – Che peccato, signora: lei ha partorito e suo marito non c’era. – Oh, se è per quello non c’era nemmeno quando sono rimasta incinta! Leo Ortolani, Rat Man, “Il primogenito”
quote:Originally posted by Alice Twain: Actually I was thinking of just dropping a few drops (real aceto balsamico can only be used in drops by average income people).
Ain't that the truth.
Well, it USUALLY used only in small quantities by average income people like myself. I went thru a phase several months ago, though, when recovering from months of serious illness and accompanying weight loss, when I was actively trying to indulge every food or drink whim to stimulate my appetite. I found myself sipping on our very good balsamic with increasing frequency, and I only stopped when I FINISHED the bottle , and had to replace it. The replacement cost pretty much ended that jag.
(The next food fetish I developed during that time was decidedly less rarified- Milk Duds. Thankfully, that obsession too has fallen by the wayside, and I'm eating a much more balanced diet, including doses of panna cotta at reasonable intervals).
I was reading these and thinking that I would have to try using splenda instead of sugar. Then I got to Karen's post. Glad to hear that the splenda doesn't change things!
Topic Closed
, and had to replace it. The replacement cost pretty much ended that jag.
